Thanksgiving is fast approaching! Crazy! This week I’m here to offer you a fresh alternative to the standard mashed potato side dish. These rosemary potatoes are remarkably easy to make and they smell (and taste) so good! They are great for Thanksgiving, a side dish with veggie burgers, or just to eat on their own!
Since moving out to Utah my husband and I have had really low key Thanksgivings. I mean its just the two of us right? No need for a big fuss, I kinda miss the family aspect of it but I have enjoyed playing around with what to have as a Thanksgiving dinner. Each year we’ve made something completely different (except for delicious sweet potatoes with marshmallows)! This year will, again, be different because it will be my first as a vegan. I haven’t exactly decided what I want to cook up just yet but I’ll figure it out 🙂 There’s still time! In addition to changing the food aspect of things, we’ve also started new traditions, like doing a 5k on Thanksgiving morning. It gets us out of bed early, the race entry fee goes to the Utah food bank, and then we’ve got all day to enjoy each others company and whip up some food! Then if the weather has been good, we head into the mountains on Friday for the first shred of the year!! We’ve already received a dusting down in the valley this month and the mountains have gotten a few good storms as well. I think Black Friday boarding will happen again this year! Yes!!!
Thanksgiving dinner provides us will all the veggies and carbs we need to power through our first day out boarding! Potatoes provide a great carb source and they can easily be adapted into several different dishes. This particular dish of Rosemary Potatoes has got to be one of my favorites, at least in the top 5 ways to eat potatoes (it ranks right along with grilled potatoes, french fries, and ooey gooey sweet potatoes). Rosemary is so fragrant! Your house will fill with its cozy smell as the potatoes cook. I hope you enjoy this recipe!! In the comments below let me know what kinds of dishes you make for Thanksgiving!!
- 2.5 lbs of Red Potatoes
- 3 Tbsp Olive Oil
- 5-6 Sprigs fresh Rosemary
- Preheat oven to 400*F
- Line a 9x13" rimmed baking sheet with parchment or foil
- Wash and chop potatoes into small cubes
- Place potatoes, olive oil, and rosemary into a bag, seal, and shake until coated
- Spread onto the baking sheet and cook for 20 minutes
- Flip potatoes over and cook for another 15-20 minutes
- If you'd like your potatoes more crispy, put the oven on broil and cook for another 2-3 minutes. Keep a close eye on them so they don't burn.